Does it matter what kind of vegan milk is used?

Soy milk seems to work best, but almond milk will also work. I haven't experimented with any other types of milk, but I've heard that some just won't curdle.

Can I add things to this batter?

Go for it! I find that it's best to add extra ingredients after pouring into the pan. Then sprinkle on a few blueberries or some chocolate chips. Otherwise they tend to sink to the bottom of the bowl. This also allows you to customize them for each member of the family

Do I need to use milk?

You won't get the same twangy extra-special flavor that the buttermilk imparts, but you can replace the milk with water and they still taste great.

Vegan Buttermilk Pancakes

★★★★★

5 from 3 reviews

Author: Kris
Total Time: 25 minutes
Yield: 10 pancakes 1x
Diet: Vegan

Description

These vegan buttermilk pancakes are so incredibly fluffy! Perfect for lazy weekend mornings, but make a few extra because they warm up nicely in the toaster the next day.

Ingredients

Units Scale

1 3/4 cup soy milk (can sub with almond milk)
2 Tbs lemon juice or vinegar
1 tsp vanilla extract
2 cups all-purpose flour
2 Tbs baking powder
2 Tbs sugar
1 tsp salt
coconut oil or another oil for cooking

Instructions

Start by making the 'buttermilk'. Stir lemon juice into the soy milk and set aside for 5-10 minutes.
In a large bowl whisk together flour, baking powder, sugar, and salt.
When the 'buttermilk' is ready it will curdle and thicken slightly. Add this to the flour mixture along with the vanilla and stir until it's all incorporated. The batter will be thick and a little lumpy is ok.
Warm a non-stick pan over medium-high heat and melt to coat the bottom.
Using a 1/4 cup scoop batter into the pan and cover and cook 2-3 minutes until bubble form on the top.
Use a spatula to flip over and cook another 2 minutes uncovered.
Remove to a plate and continue cooking pancakes until the batter is gone.